Pork Chops with Corn-Bacon Slaw Recipe

Name: Pork Chops with Corn-Bacon Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup buttermilk; 1/4 cup mayonnaise; 2 tablespoons chopped fresh parsley; 2 tablespoons apple cider vinegar; 1 clove garlic, grated; 1/4 teaspoon sugar; Kosher salt and freshly ground pepper; 4 center-cut bone-in pork chops (1/2 to 3/4 inch thick; 2 pounds); 4 slices bacon; 2 ears of corn, kernels removed; 4 cups shredded coleslaw mix; 1 cup cherry tomatoes, halved

Servings: persons

1/2 cup buttermilk
1/4 cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons apple cider vinegar
1 clove garlic, grated
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
4 center-cut bone-in pork chops (1/2 to 3/4 inch thick; 2 pounds)
4 slices bacon
2 ears of corn, kernels removed
4 cups shredded coleslaw mix
1 cup cherry tomatoes, halved

1
Preheat the broiler.
2
Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
3
Prick the pork chops all over with a fork.
4
Set on a rimmed baking sheet, season with salt and pepper and drizzle with half of the buttermilk dressing, turning to coat.
5
Let marinate 15 minutes at room temperature.
6
Transfer the baking sheet to the broiler and broil until the pork is browned, 4 to 5 minutes per side.
7
Meanwhile, cook the bacon in a skillet over medium heat until crisp, 4 to 5 minutes per side.
8
Remove to paper towels and let cool slightly; roughly chop.
9
Add the corn to the drippings in the skillet and cook, stirring, until browned, about 3 minutes.
10
Combine the bacon, corn, coleslaw mix, tomatoes, 1/4 teaspoon salt, and pepper to taste in a large bowl.
11
Toss with the remaining buttermilk dressing.
12
Brush the pork chops with any juices from the baking sheet; serve with the slaw.
13
Per serving: Calories 491; Fat 31 g (Saturated 10 g); Cholesterol 101 mg; Sodium 705 mg; Carbohydrate 20 g; Fiber 6 g; Protein 32 g
14
Photograph by Justin Walker

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tablespoons chopped fresh parsley, 2 tablespoons apple cider vinegar, and more.

Yes, Pork Chops with Corn-Bacon Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Chops with Corn-Bacon Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions